ENTREÉ - SERVES 6

INGREDIENTS

• 250g Vannella Stracciatella Cheese
• 12 x 2cm-thick slices sourdough bread
• 1kg Roma tomato, quartered
• 6 green Balmain bugs
• Vegetable oil, for pan-frying
• 100g unsalted butter
• Cabernet vinegar, for drizzling
• Extra virgin olive oil, for drizzling
• Salt flakes and freshly ground black pepper, to taste
• A few small basil leaves

METHOD

1. Preheat oven to 140°C.
2. Place bread on an oven tray and bake for 30 minutes.
3. Meanwhile, blitz tomatoes in a blender, strain, and set juice aside.
4. Soak bread in half the tomato juice, then return to oven for a further 30 minutes.
5. Cut bugs in half lengthways, remove meat from the shells and discard the digestive tract. Set aside.
6. Break bread into squares of about 2cm and soak them in remaining tomato water.
7. Heat a frying pan over high heat and add a little vegetable oil.
8. Add bug meat and cook for about 2 minutes each side, then add butter and baste. Remove from heat and set aside.
9. Add vinegar, oil, salt and stracciatella to the bread and toss to combine.
10. Place in the middle of a platter, pile bug meat on top.
11. Garnish with basil and serve.
12. Serve & enjoy

CHECK OUT OUR STRACCIATELLA THAT WAS USED IN THIS RECIPE

STRACCIATELLA